Greens & Eggs Bake

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  • 1 sheet puff pastry, thawed
  • Nonstick cooking spray
  • 1 egg, beaten for egg wash
  • 4 eggs, whole
  • 1 slice prosciutto, shredded
  • 3 tbsp. heavy whipping cream
  • ½ cup cheddar cheese, shredded
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 cup Taylor Farms Baby Kale
  • Kosher salt
  • Black pepper


  1. Preheat oven to 400°F.
  2. Cut puff pastry sheet into 6 squares, approximately 5×5 inches.
  3. Place pastry into ramekins, and push down gently to make sure the pastry fits securely in the dish.
  4. Place ramekins on a parchment-lined baking sheet.
  5. Crack one egg into each puff pastry ramekin. Top each with shredded prosciutto and about ½ tablespoon of heavy cream per puff pastry. Season with salt and black pepper.
  6. Brush edges of puff pastry with the egg wash. Then bake for 10 minutes.
  7. While tarts are baking, combine olive oil, lemon juice, a pinch of salt, and a pinch of black pepper in a small bowl, and whisk until emulsified.
  8. Add baby kale to a medium-sized bowl and toss with vinaigrette until evenly coated.
  9. Remove baking sheet from oven and top each puff pastry with cheddar cheese.
  10. Return baking sheet to oven for 5 minutes.
  11. Remove baking sheet from tray and transfer puff pastry tarts to plates. Top each with prepared spring greens and serve. Enjoy!
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